Cooking and nutritional workshops are integral to our work at The Teaching Kitchen. Trying to make vegetables palatable and introduce them in new ways is a continual process for us, and these workshops provide a chance to experiment with new recipes. In our recent Staff Cooking Class we cooked three of the four recipes listed below. These sauces have become a favorite of our clients and hopefully yours as well!
Adapted from Kitchn
Orange Tahini Sauce
Makes 3/4 cup
Combine 1/2 cup tahini, 2 tablespoons olive oil, 2 tablespoons water, zest and juice of 1 orange, 2 tablespoons honey, and 1 clove garlic, then blend until smooth. Season to taste with salt and fresh-ground black pepper. This is the "go-with-everything" sauce. Need a basic to keep in the fridge? This is the sauce to keep on hand. It pairs with just about any and every type of grain bowl and makes a delicious dipping sauce for fresh veggies. With its savory sesame flavor, hint of sweetness, and orange undertone, this sauce is the grain bowl staple.
Soy Peanut Sauce
Makes 3/4 cup
First you get the sweet and salty peanut-soy flavor, and then a spicy kick from Sriracha slowly sneaks up on you. This is my favorite kind of spicy sauce — where the heat isn't immediate. Use this sauce to boost everything from chicken and steak, to tofu, lentils, beans, and veggies.
Combine 1/2 cup peanut butter (creamy or chunky), 1 teaspoon sesame oil, 1/4 cup rice vinegar, 3 tablespoons soy sauce, 2 tablespoons water, and 1 to 2 tablespoons Sriracha (optional), then blend until well-combined.
Mediterranean Olive Sauce
Makes 3/4 cup
Combine 1 cup pitted olives, 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 tablespoons water, 1/4 cup fresh parsley leaves, 2 cloves garlic, and 1/4 teaspoon red pepper flakes (optional), then blend until you reach your desired consistency.
Carrot Ginger Sauce
Makes 1 cup
Hoisin brings umami flavor and a touch of sweetness to this sharp and gingery sauce. The toasty notes from sesame oil prevent it from becoming overly sweet. Use this sauce to give your Asian-inspired grain bowls a boost, or pair with fish like salmon, cod, halibut, and tilapia.
Combine 1 cup pureed cooked carrot, 1 teaspoon sesame oil, 1 tablespoon soy sauce, 1 teaspoon fish sauce, 1 1/2 tablespoons chopped fresh ginger, and 2 cloves garlic, then blend until smooth.
Herbed Yogurt - Goat Cheese Sauce
Makes 1/2 cup
Cheese-lovers, rejoice! This creamy, tangy goat cheese sauce loaded with a mix of fresh herbs is right up your alley. This is the kind of sauce you'll want to spoon over bowls loaded with chicken, fresh and roasted veggies, and anything Mexican-inspired.
Combine 4 ounces plain Greek Yogurt, 1 to 3 oz of softened goat cheese (optional), 1 tablespoon olive oil, then blend until smooth. Stir in 1/4 cup of chopped fresh herbs (any combination of chives, parsley, basil, and mint), and season to taste with salt and fresh-ground black pepper.